Overcoming Hurdles in Plant Protein Innovation: Webinar

09 Jun 2017 --- As plant milks, meat alternatives and vegan offerings are moving into the mainstream, consumers are looking for more options to make use of the inherent benefits of plants. This has driven NPD in alternative proteins, most notably the creation of plant-based dairy and meat alternatives. Driven partly by health concerns, “two-thirds of consumers are willing to pay more for sustainability; they’re looking for products that have a positive social and environmental impact,” says Orlaigh Matthews, Strategic Marketing Manager at Kerry, during a webinar on plant-based proteins hosted yesterday by Robin Wyers, Chief Editor of NutritionInsight's sister website FoodIngredientsFirst.

“The benefits of protein are far reaching, and consumption of protein supplements has now moved beyond ‘hardcore’ elite athletes and bodybuilders. Mainstream consumers have become more aware of protein’s benefits in supporting active lifestyles, muscle health, weight wellness and cardiometabolic health.” This is according to Anke Golde, Senior R&D Director for Sweet and Cereals for Kerry North America.

Speaking about why consumers are turning to plant-based alternatives as a source of protein, Orlaigh Matthews, Strategic Marketing Manager at Kerry, explains that “There are three key drivers: (1) Consumers are taking a proactive approach to health and wellness, (2) growing consumer concern over ethics and sustainability and (3) rising demand for natural and safe food products.” Innova Market Insights has reported a CAGR of +17% for new meat substitute product launches from 2011-2016. 

But while nutrition needs and shifting consumer behaviors are contributing to the growing plant protein market, developing food and beverage products with plant proteins comes with inherent consumer barriers and formulation challenges.

Yesterday’s webinar looked to the future of plant-based proteins including the marketplace, nutrition benefits, sourcing and suitability and how science can help solve application challenges.

In terms of health benefits, Golde notes that “Proteins are rarely found in isolation; a wide variety of other nutrients come along as co-passengers with protein in plants. These nutrients include fiber, vitamins (e.g. Folate, B12, D), and minerals (e.g. Iron, Zinc, Calcium). As a result, diets high in plant protein, such as the vegetarian diet pattern, are associated with health benefits. Studies suggest that vegetarians tend to have lower body weight, cholesterol and blood pressure levels.”

“As a result, people who consume plant-based diets have been shown to be at lower risk for stroke and heart disease. The host of nutrients and phytonutrients found in plants are also associated with a reduced risk of certain cancers (AND 2016),” Golde adds.

According to Golde, the main challenges when formulating a high protein product with plant proteins are taste, texture and nutrition, with plant proteins often causing undesirable flavors or mouthfeel.  In addition to this, the appearance of meat alternatives is often perceived overly processed and not delivering a meaty texture.

Texture is always a challenge when developing any high protein beverage. While plant proteins are less soluble resulting in a gritty mouthfeel and separation, unique processing techniques can deliver a smooth mouthfeel and no separation, Golde adds.

However, suppliers are constantly innovating to address these hurdles.

“A myriad of science, innovation and technology can help address these formulation challenges and there are many opportunities using plant proteins in different applications such as snacking, non-dairy drinks, pre-prepared vegetables and meat alternatives,” Golde concludes.